Nut Quality and Sensory Evaluation of Hazelnut Cultivars

Cristofori, Valerio; Ferramondo, S.; Bertazza, Gianpaolo; Bignami, Cristina

doi:10.17660/actahortic.2009.845.103

Cited by 11 publications

(6 citation statements)

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“…The concentration of total sterols ranged from 134 to 263 mg/100 g oil, and the concentration of the main phytosterol, β-sitosterol ranged from 108 to 220 mg/100 g oil. Cristofori et al ( 77 ) reported that the total phenol content of hazelnuts varied among seven genotypes. Jakopic et al ( 78 ) reported that the total phenol content of hazelnuts ranged from 70 to 478 mg GAE/kg kernels, with an average of 189·5 mg/kg among twenty hazelnut genotypes harvested in Maribor, Slovenia.…”

Section: Factors Affecting Phytochemical Contentmentioning

confidence: 99%

Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts

et al. 2011

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Tree nuts contain an array of phytochemicals including carotenoids, phenolic acids, phytosterols and polyphenolic compounds such as flavonoids, proanthocyanidins (PAC) and stilbenes, all of which are included in nutrient databases, as well as phytates, sphingolipids, alkylphenols and lignans, which are not. The phytochemical content of tree nuts can vary considerably by nut type, genotype, pre-and post-harvest conditions, as well as storage conditions. Genotype affects phenolic acids, flavonoids, stilbenes and phytosterols, but data are lacking for many other phytochemical classes. During the roasting process, tree nut isoflavones, flavanols and flavonols were found to be more resistant to heat than the anthocyanins, PAC and trans-resveratrol. The choice of solvents used for extracting polyphenols and phytosterols significantly affects their quantification, and studies validating these methods for tree nut phytochemicals are lacking. The phytochemicals found in tree nuts have been associated with antioxidant, anti-inflammatory, anti-proliferative, antiviral, chemopreventive and hypocholesterolaemic actions, all of which are known to affect the initiation and progression of several pathogenic processes. While tree nut phytochemicals are bioaccessible and bioavailable in humans, the number of intervention trials conducted to date is limited. The objectives of the present review are to summarise tree nut: (1) phytochemicals; (2) phytochemical content included in nutrient databases and current publications; (3) phytochemicals affected by pre-and post-harvest conditions and analytical methodology; and (4) bioactivity and health benefits in humans.

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Section: Factors Affecting Phytochemical Contentmentioning

confidence: 99%

Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts

et al. 2011

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“…Notably, malate acts together with soluble sugars to adjust the edible quality of fruits. Cristofori et al (2008) showed that malic acid is the predominant organic acids (about 80%) in hazelnut ( Corylus avellana L.) nuts. However, the question about which is the predominant organic acids in T. grandis nuts is need to be answered.…”

Section: Introductionmentioning

confidence: 99%

Unraveling the malate biosynthesis during development of Torreya grandis nuts

Yan

Chen²,

Zeng³

et al. 2022

Current Research in Food Science

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“…Among the chemical components of the kernel, lipids are considered the factor giving a major contribution to the quality and storability of nuts and derived products [9,10]. Nevertheless, other minor components, such as sugars, organic acids, and phenolic and aromatic fractions, can be involved in the expression of nut taste and quality [11,12].…”

Section: Introductionmentioning

confidence: 99%

Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars

Cristofori¹,

Bertazza²,

Bignami³

2015

Fruits

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-Introduction. This research focused on the variation of the kernel and pellicle (seed coat) constituents during nut growth, from early development to maturity. Material and methods. Nuts of three hazelnut cultivars widely grown in Italy: 'Tonda Gentile Romana', 'Tonda di Giffoni' and 'Nocchione'. were randomly sampled weekly, from the same trees, starting from the first week of July 2007 (day of the year: DOY = 186) until the beginning of September (DOY = 249), at harvest time. Results and discussion. Oil content increased continuously during the development of the kernel, from 30-35 g 100 g −1 dry weight (DW) at the beginning of July, to 61-68 g 100 g −1 DW in the first week of September. Total monounsaturated fatty acids were the main group of fatty acids in the oil and oleic acid was the most predominant one, showing slight variations depending on the cultivar and kernel growth stage. Nitrogen content in the kernel decreased continuously during development, from 4.2 g 100 g −1 DW to 2.9 g 100 g −1 DW on average among the cultivars. Soluble sugars, mainly sucrose, showed a wide fluctuation until late July, and the content observed in the mature seed was about 5 g 100 g −1 DW in all cultivars. The organic acids, mainly represented by malic acid, showed a large decrease during the early stages (July), and reached on average a content of about 0.3-0.4 g 100 g −1 DW at the mature stage. Starch content for all cultivars was highest at the first sampling date, then decreased rapidly, coinciding with the initial kernel expansion stage. Starch levels then increased to a second peak in early August, then rapidly decreased again, followed by a gradual decline up to the time of nut ripening. The total phenol content was mainly concentrated in the pellicle and showed wide variation during the nut development both in the kernel and pellicle. Conclusion. The complexity of these dynamics can explain the different kernel taste in immature and mature states, and highlights the possibilities of optimizing the orchard management and harvesting time.

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Nut Quality and Sensory Evaluation of Hazelnut Cultivars

Cited by 11 publications

References 0 publications

Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts

Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts

Unraveling the malate biosynthesis during development of Torreya grandis nuts

Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars

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